|
Written by Rick Cavanaugh
|
|
Thursday, 09 August 2007 |
|
 Our cake donut shelf life extender is a blend of monoglycerides, propylene glycol monoesters, guar gum, xanthan gum and enzymes will make your cake donuts fresher, longer. The proper blend of cake donut emulsifiers, gums and enzymes hold onto the water and prevent staling. This blend will replace the majority of emulsifiers and gums in you current formula. Cake donuts produced with our cake donut shelf life extender can have a shelf life in excess of 30-45 days!
Cake Donut Shelf Life Extender
Today's market demands a cake donut with an ever increasing shelf life. Over the past 15 years the typical market shelf life of donuts has increased from 10 days to 45 days!
Our cake donut shelf life extender is designed to help with the drying and staling of cake donuts.
Our blend contains the proper cake donut emulsifier system that allows for a controlled yet adequate fat absorption. The proper fat level is the first critical part of extended shelf life cake donuts. The proper ratio of cake donut emulsifiers also helps bind a portion of the water.
Our blend contains a blend of gums which bind even more water. Water must be held by the donut to prevent sugar white break down.
The final portion of our Cake Donut shelf life extender are enzymes. All of today's extended shelf life baked goods rely on enzyme modification of the starch. This level is critical. Over dosing the enzymes has terrible effects and levels that are too low result in dry donuts in 2 to 4 weeks.
This balance system is designed to replace the majority of emulsifiers, gums and enzymes in your formula. Preservatives will still need to be added to assure a mold free shelf life.
Please contact us for samples of this great product.
|
|
Last Updated ( Friday, 17 August 2007 )
|
